Season either white or Japanese eggplant, or both, with salt and pepper. Roast in the oven for 20 minutes, or until tender. Scoop out the “meat” and chop eggplant with a knife or puree.

Heat both the olive and sesame oils in a medium-sized pot. Add eggplant and cook until heated through. Next, stir in ginger, tahini, cayenne, soy sauce, salt and pepper. Mix in mashed potatoes. Cook about another 5 minutes, or until heated through.

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SERVING SIZE: 4 people